WTI Magazine #62    2015 June, 12
Author : Jacqueline Gowe      Translation by:

Italian in the Kitchen Camp was born of a desire to combine my two passions; healthy cooking and the Italian language. It is inspired by my love of Italian cuisine, culture and also the Italian way of seeing the world with a love for cultivating beauty, intelligence and wit.

During the week at Italian in the Kitchen the children learn about cooking and food, they tend the vegetable, herb and flower gardens, they sew a button on an apron, they play games outdoors using Italian words, expressions and songs, they pick flowers from the garden and draw a "still life" of foods, flowers and kitchen utensils. During all of these delightful activities the children are introduced to Italian vocabulary, expressions and songs in context while immersed in the activity. This is a very lively week where children are truly and happily engaged in Italian cuisine, language and culture.

Italian in the Kitchen focuses on healthy food and wholesome choices. We are constantly challenging the children to think about the choices we make and how our choices affect us and our environment. Why is it important to eat fresh and local foods? Why does food taste better when it is prepared from scratch? Why is homemade bread made with so few ingredients compared to store bought bread? How do we pick the leaves from a basil plant so that the plant continues to produce more leaves? How do we recycle and compost in the kitchen?

An Italian in the Kitchen day starts out in the living area on cozy, colorful sofas and chairs. The words and expressions that have relevance for today's lesson are introduced. We discuss our plan of action and head to the kitchen - ready to prepare our recipe. On the day we make bread, for example, we immediately call flour - farina and then learn that la farina e' bianca. The children sprinkle the farina on their workspace and write the words farina and bianca or integrale. They then add water - acqua and yeast - lievito and cosi' via. Vocabulary is learned almost effortlessly. When the bread comes of the oven and the children taste their creation they discover that it is indeed very good! Il pane e' molto buono!

What better way to pass on the beautiful Italian language, the cultural wisdom and timeless Italian customs that can add depth and meaning to our lives today, than in the kitchen?

Jacqueline Maniscalco Gowe grew up in an Italian American family in Fairfield, Connecticut. She studied French and Italian at the University of Connecticut and studied at the University of Florence for two years. She spent many years in Italy, teaching English and furthering her knowledge of the culture and cuisine. Jacqueline lives in Charleston, South Carolina with her husband and three children. Besides facilitating Italian in the Kitchen summer camps for children, Jacqueline teaches year round Italian in the Kitchen classes to adults and children and caters Italian in the Kitchen events – parties where the guests learn some Italian while preparing a delicious Italian meal paired with wines and music.

Jacqueline writes about her culinary and linguistic adventures in her blog Italianinthekitchen.wordpress.com. and on facebook at https://www.facebook.com/italianinacharlestonkitchen. (this page Jacqueline writes in tandem with a friend in Rome, creating a rich dialogue between two women who love Italy and love to cook.) Someday, Jacqueline hopes to establish La Casa Italiana a Charleston – to serve as a residence for Italian in the Kitchen and an Italian cultural center. Photos by Mandy Hostetler www.mandyhostetlerphotography.com/